Almond Flour Cookies (GF)

Ingredients 

• 325 g almond flour
• 1.25 cup sugar
• 2 large eggs
• 3 tsp (1 Tbsp) almond extract
• 1/4 tsp salt
• Sliced or chopped almonds for topping
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350 degrees. Prepare cookie sheets with parchment.
2. In a bowl, mix eggs, sugar and almond extract. Add almond flour, salt and mix together with a spoon. You don't need a mixer.
3. Scoop 1 tablespoon size of dough, roll into balls, slightly flatten the balls, and add a few sliced or chopped almond pieces on top.
4. Bake 15-17 minutes, until edges are golden brown. The inside will be still be soft and chewy in texture.
5. Dust with some powdered sugar. Store in airtight container, or freeze in airtight container for up to 6 months.

Sugar Cookie Recipe

This is the recipe that I used for my home cookie business from 2014-2017. Warning: the cookies are addictive, or so I've been told. Measuring the ingredients by weight is recommended. I bake cookies until they have golden brown edges/bottom, because what is the point of having all that sugar without the caramelized sugar taste? IMHO.

Ingredients

• 1 cup (2 sticks, 8 oz) unsalted butter*
• 1 3/4 cups (12 oz, or 352 g) sugar
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 2 large eggs
• 1/2 tsp baking powder
• 480g or 17 oz (4 cups) all-purpose flour

Instructions - measure ingredients by weight whenever possible

• In large bowl, with an electric mixer on medium-high speed, beat the butter and sugar until creamy.  Add salt and vanilla and mix. 
• Add the eggs and beat until combined. 
• Add the flour and baking powder.  With the mixer at medium-low speed, gradually beat in the flour mixture just until blended.
• Gather the dough into a ball and divide it into thirds. Roll each portion to 3/8 inch thickness between sheets of plastic wrap or wax paper
• Refrigerate until the dough is cold, can be overnight. 
• Cookie dough can then also be tightly wrapped (I use Ziploc bags) and frozen for up to a few months.
• Preheat the oven to 350°F. Line baking sheets with parchment paper. Get out the cookie cutters.
• Remove chilled dough from refrigerator and cut the dough into as many shapes as possible. Arrange on a baking sheet lined with parchment paper, spacing about 1 inch apart.
• Gather the scraps of dough together and re-roll and cut more cookies. The cookies can be decorated before baking with sprinkles, or you can wait to add frosting/icing after baking. Repeat with the remaining dough.
• Bake for 14-15 minutes (depends on the size of the cookies) until the cookies are light golden brown at the edges on the bottom. Remove from pan with a spatula. I turn the pans back to front in the oven halfway through baking.
• Frost with royal icing (below), cookie icing, or whatever frosting you like.
• Store in a tightly covered container, separating and cushioning the layers with sheets of waxed paper.

The standard recipe makes about 30 cookies of approx. 3 inch diameter size.

*You can substitute below for the 2 sticks of butter:

1 stick (4 oz) butter and 4 oz vegetable shortening, at room temperature 

Large recipe (1.5 times batch):

• 3 sticks butter (12 oz.)
• 18 oz sugar
• 3 eggs
• 1 tbsp vanilla extract
• 3/4 tsp salt
• 1 tsp baking powder
• 720 g all purpose flour

Royal Icing Double Batch:

• 2 Tbsp meringue powder (or 2 egg whites)
• 1/4 cup water plus enough extra water for adjusting consistency
• 1 tsp clear or regular vanilla extract
• 455 g sifted powdered sugar (this is approximately 1 lb.)

1. Mix the meringue powder with the water and beat with a power mixer until it foams up like beaten egg whites.  
2. Add the extract. Add the powdered sugar and start beating with the power mixer.  Make sure there's no big lumps in the powdered sugar.  
3. The mixture will be dry, so add water little by little until it is a stiff but not dry consistency.  I use a spray bottle to add the water.  
4. Now beat it for at least 5 minutes, until the icing is white and has a fluffy consistency. 
5. Store with plastic wrap over the top to prevent drying out, in a airtight container. Use food color gel to color, and only mix in food coloring by stirring (don't use mixer). 
6. I use a spray water bottle to adjust consistency to piping or flood consistency.

Gluten Free Sugar Cookies

When substituting gluten free flour use the same amount by weight, BUT I would make the cookies thicker (1/4 inch) and overbake them more, since the texture seems more granular and not as chewy as regular cookies. The addition of the icing will still keep them from getting too dry.

Gingerbread Cookies with Royal Icing

I like this cookie because it's not too sweet, so it can take a good thick coating of royal icing and still taste perfect.

Ingredients

• ½  cup (160g) molasses 
• ½  cup (85g) packed brown sugar
• ½  cup (1 stick) butter, softened
• 1 tsp baking soda
• ½ tsp baking powder 
• ½  tsp salt 
• ½  tsp ground allspice 
• 1½ tsp ground cinnamon 
• ½  tsp ground cloves 
• 1 ½ tsp ground ginger 
• dash of black or cayenne pepper, optional
• 1 egg 
• about 3.25 cups (about 400g) all purpose flour 
• Royal Icing for Cookies (below or use this one)

Instructions

• Into large bowl, measure molasses, brown sugar, butter, baking soda, salt, all the dry spices, eggs,  With mixer on low, beat ingredients until just mixed. 
• Add 1½ cups of flour and blend into mixture. Blend in remaining flour to make a dough. Roll out dough using waxed paper or plastic wrap,  3/8 to 1/4 inch thick. Refrigerate or freeze before cutting out shapes.
• Preheat oven to 350°F.  Cut out cookies with cookie cutters. Place cookies on baking sheet about 1/2 inch apart.
• Bake cookies 14-15 minutes or until edges are firm; baking time depends on cookie size. Immediately loosen cookies from sheet and remove to wire rack. Repeat with remaining dough and trimmings.
• If not decorating cookies right away, wrap in airtight bags and freeze.
• ROYAL ICING FOR COOKIES: Mix 2 cups confectioners sugar, 1/8 tsp cream of tartar, and 2 egg whites (or powdered egg white equivalent) until just mixed. Increase speed to high and beat mixture until stiff enough for a knife to draw a clean-cut path through the frosting. Spoon into piping bag fitted with a small round tip. Pipe decorative outlines and designs on cookies.

Chocolate Sugar Cookies

It's basically just substituting some cocoa (we like Hershey's) for flour in the regular sugar cookie recipe, a little less flour since the cocoa absorbs more moisture.

Ingredients

• 2 sticks or 8 oz butter*
• 1 3/4 cup (12.3 oz or 350 g) granulated sugar
• 1/2 tsp salt
• 1/2 - 1 tsp baking powder (use less if you don't want cookies to spread too much)
• 2 tsp pure vanilla extract
• 2 large eggs
• 1/2 cup cocoa powder, unsweetened (1.75 oz or 50 g)
• 3 1/4 cups (400g) all purpose flour (use up to 14.8 oz or 420 g flour, to get desired dough consistency)

•  *or use 1 stick butter plus 1/2 cup or 4 oz vegetable shortening

Instructions

• Let butter soften to room temperature. Combine butter, vegetable shortening (if using), sugar, salt, baking powder and vanilla extract in large bowl. Use mixer to cream butter with the other ingredients. Add the two eggs and mix until combined. Add cocoa powder and mix until combined. Add flour last, mix until a dough forms together. Do not overmix. If dough seems to sticky and soft, add a little flour at time until it holds together for rolling out.
• Preheat oven to 350°. Line cookie sheets with parchment paper or silicone mats. 
• Roll dough into 3/8-1/4 inch thick sheets. Refrigerate or freeze for about 1/2 hour, then remove and cut into shapes. Reroll the scraps and cut more cookies. Arrange on cookie sheets with some space between cookies.
• Bake regular (about 3 inch) size cookies at 350° for 15 minutes or until just golden brown on the edges. You may have to adjust time for different sizes of cookies. Remove from oven, let cool on the sheets or 1-2 minutes, then use spatula to remove cookies to a cooling rack to cool completely.
• Use royal icing, cookie icing, or whatever icing you like to decorate. Store cookies in airtight bags or containers for 1-2 weeks, or freeze.

Oatmeal Raisin Cookies

The addition of sunflower seeds, nuts and raisins give the illusion of cookies that are actually somewhat healthy which we know deep down on our hearts isn't really true.

Ingredients

• 2 sticks (1 cup or 8 oz) unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup oat flour (made by processing rolled oats in the food processor until flour-like)
• 3 cups rolled oats
• 1 cup raisins or dried cranberries
• 1/2 cup toasted sunflower seeds (I used toasted salted sunflower seeds, they taste better)
• 1/2 cup chopped nuts like walnuts, pecans, or almonds (whatever you like)
• 1/2 cup chocolate chips, optional but highly recommended

Instructions

• Preheat oven to 350°F
• In a large bowl cream the butter, sugars, salt, and vanilla extract together. Add the eggs, cinnamon, and baking soda and mix well.
• Add the flours and mix until combined. Add the oats and mix, then stir in the raisins, nuts, sunflower seeds and chocolate chips, if using.
• Scoop the batter into tablespoon size pieces onto a cookie sheet lined with parchment paper. Bake for about 10-12 minutes, until edges look golden brown. Cool for 1 minute on the cookie sheet, then transfer to cooling rack.
• Store in airtight container.

Icing for Sugar Cookies

For decorating delicious sugar cookies.
A. Royal Icing
Ingredients

• 3 Tbsp meringue powder
• 1 tsp vanilla extract (use clear extract if you want white)
• 1/4 cup water, plus more to adjust consistency
• 4 cups (16 oz or 455 g) powdered sugar

 Instructions

• In a mixing bowl, combine meringue powder, extract and water and mix on low until blended.
• Add powdered sugar; mix on low until combined. Turn up mixer to medium-high and beat until icing becomes fluffy, white and makes stiff peaks, about 5 mins. Add water during the beating process, a little bit at a time, if mixture seems too stiff and dry.

B.  Corn Syrup Based Icing
Ingredients

• 1 cup powdered sugar 
• 1 Tbsp light corn syrup 
• 2-3 tsp milk, more or less as desired 
• Food coloring, optional 
• 1/4 tsp vanilla, almond or other flavor extract

Instructions

• In a medium bowl, whisk together the powdered sugar, lemon juice and corn syrup. Add vanilla, almond, or other extract as desired for flavor. Add the 2 teaspoons of milk and whisk in to make a thick, spreadable consistency. Adjust consistency with more milk if needed.
• If using liquid food coloring, add a little less milk so as not to thin out the icing too much.
• The icing can be kept stored, covered and refrigerated, for up to 1 week.

Crunchy Chocolate Chip Cookies like Chips Ahoy

Makes 42 cookies using the 1¼ inch cookie scoop which I bought from my friend at the Pampered Chef. The cookies are crunchy like the Chips Ahoy packaged cookies instead of soft and chewy like the Nestle Tollhouse recipe. Crunchy cookies travel better in lunch packs and road trips.

Ingredients

• 1¾ cups sifted flour (sift flour before measuring)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1½ tsp vanilla extract
• 1 large egg
• 1 cup chocolate chips

Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment. 
• Sift or whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside. 
• Cream butter and both sugars with electric mixer. Add egg and vanilla and beat until egg is mixed in. 
• Add flour mixture and stir until incorporated. Stir in chocolate chips. 
• Drop onto the parchment lined cookie sheets using cookie scoop or rounded teaspoon and bake for 12-15 minutes (or longer) until the edges start to brown. The baking powder prevents the cookies from browning quickly, so it seems the cookies can bake a longer time and become crunchier without burning or getting overly brown.
• Remove cookies from the baking pan after cooling for a couple minutes. Let cool completely on wire rack. Store in airtight container.

Source: Cookiemadness.net

Almond Biscotti

Just Almond Meal (ground up almonds from Trader Joes) are a convenient time saver.  I used one cup of the almond meal instead of 1½ cup whole almonds which the recipe says to grind up.  The cookies are classic biscotti, for grown-up taste - dry, very crunchy, not too sweet, and very almond-y.  Serve with some coffee or tea.  Careful not to get them too toasty in the second baking or they will taste like burnt nuts, not good.  Next time I will definitely dip them in chocolate or white chocolate, they're a bit plain for my taste.

Ingredients

• 1½ cups all purpose flour
• 1 cup ground almonds
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sugar
• 2 eggs, room temp.
• 1 tbsp fresh lemon juice
• 1 tsp almond or vanilla extract
• Chocolate or white chocolate for melting and dipping, optional

Instructions

• Combine flour, baking powder, baking soda and salt in a medium bowl. Whisk to blend.  Add ground almonds, stir well.
• In a large bowl, mix together with an electric mixer the eggs, sugar, lemon juice and extract.  With a sturdy mixing spoon, stir in the flour mixture until just blended.  The dough will be sticky.  Cover the bowl and chill the dough until firm, about 1 hour.
• Preheat oven to 350°.  Lightly grease baking pan(s), or use parchment or silicone liner.
• Divide the dough into 2 halves.  Using moistened hands, shape each half into a 10 inch x 2 inch log shape on the baking sheet.  The logs should be about 4 inches apart and away from the pan edges.

• Bake logs for about 25 minutes, until a toothpick inserted into the center comes out clean.  Rotate the baking sheet from front to back halfway through the baking time.  The logs will puff up a lot in the oven.  When done, cool on the baking sheet on a wire rack for 15 mins.
• Remove the logs to a cutting board.  With a sharp serrated knife, carefully make diagonal slices, 1/2 inch thick, from the logs.  Place slices, cut side down, on the same baking sheet (don't need to space them apart too much). 

• Bake 15 minutes, turning the slices over halfway through the baking time.  Rotate the baking sheet halfway through the baking time also.  When done, cookies will be crisp and golden.  Transfer cookies to a wire rack with a spatula to cool.
• Cookies can be dipped or drizzled with chocolate or white chocolate, optional.

Adapted from a recipe in The Cookie Book, by Holly Garrison. Contains many recipes I use, including sugar cookies and chocolate cookies.

Chewy Ginger Molasses Cookies

These ginger cookies are easy to make, delicious and are usually devoured quickly around here. I like to make these instead of gingerbread cookies at Christmas time. Hide some cookies away for yourself because they will be gone so fast you won't know what happened!

Ingredients:

• 3/4 cup shortening or butter
• 1 cup sugar, plus more for rolling (or use turbinado "sugar in the raw" for rolling)
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/8 to 1/4 cup crystallized ginger, chopped finely*
• (optional) 1 Tbsp fresh ginger (peeled and chopped finely)
• pinch of salt

Instructions:

• Preheat oven to 350° F. Line cookie sheets with parchment paper.
• Cream shortening together with the sugar in a large mixing bowl.  Add molasses and egg and blend.  In a separate medium size bowl, sift together the flour, baking soda, cinnamon, ginger, cloves and salt.  Add chopped crystallized ginger to the flour mixture and stir to mix.  Add the flour mixture to the large bowl and mix until blended.  No need to chill the dough.  
• Scoop out tablespoon size pieces of dough and roll into balls.  Roll balls in sugar and place on baking sheet, 1 inch apart.  Flatten the balls slightly with fingers or bottom of a cup.
• Bake for 10-12 mins. until golden brown and crispy at the edges.  Cookies will be crinkly on top.  Remove from baking sheet and cool on racks.

*To chop the sticky ginger, mix with either some of the flour or sugar from the recipe and chop. The flour or sugar will help keep the knife from sticking.

Adapted it from a Food Network Paula Deen recipe.

Almond Spritz Cookies

Trader Joes sells pre-ground almonds, called "Just Almond Meal," in a 16 oz. package. ($3.99 as of Feb 2010).  Right after Christmas, I managed to snatch up a container of candied cherries at clearance prices, guess everyone was done making fruitcakes.  I stored these in the freezer until needed.  Almond and cherry flavors together seem like a natural fit.  A full size food processorand a cookie pressis needed for this recipe.

Ingredients:
1¼ cups ground up almonds (7.5 oz)
1½ cups confectioners (powdered) sugar
1 large egg, separated
1 tsp almond extract
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) salted butter or margarine, cut into pieces
1 tsp vanilla extract
Candied cherries, cut into quarters, for decoration (or colored crystal sugar) - optional

Instructions:
Preheat oven to 350°F.  Adjust two racks to divide the oven into thirds. Line cookie sheets with parchment paper or silicone baking sheets.  Have ready a cookie press with shaping discs.

Into the food processor fitted with a steel blade, add the ground almonds.  Add the confectioners sugar, the egg white, and the almond and vanilla extracts.  Process until a stiff paste is formed.  Add the flour and sugar; process until the mixture resembles coarse cornmeal.  Add the butter and egg yolk.  Pulse on-off just until the ingredients are blended.  If mixture gets too thick to be blended by pulsing, remove it from the processor and mix with a strong spoon to finish.

Fit a cookie press with shaping disc. Fill the barrel of cookie press with dough. Press into desired shapes on the prepared baking sheets, spacing them about 1 inch apart.* Sprinkle with sugar crystals, if desired, or add small piece of candied cherry to the center of each cookie.

Bake for 8 to 10 minutes until barely golden brown.  Reverse the baking sheets during baking.*  With a spatula, transfer baked cookies to wire racks to cool.

Yields about 60 cookies.

*Tips:
The cookie dough squeezed out of the cookie press is supposed to release from the shaping disc and stick to the baking sheet.  If the dough stays stuck to the cookie press after lifting it up, or the cookie shapes are incomplete, try placing the press onto the sheet, pump, then twist the press slightly while lifting it from the baking pan to help release the dough from the press. Don't grease the cookie sheet or the dough won't stick to it (and detach from the press).

For even baking, cookies should always be rotated front to back halfway through baking.  Also, if there are two baking sheets in the oven, rotate them between the upper and the lower rack.  I learned this from Martha Stewart.

Adapted from a recipe in The Cookie Book, by Holly Garrison. Contains many recipes I use, including sugar cookies and chocolate cookies.

        

Hutzler is the brand of cookie press I have - it's easy to use and clean. I like the storage option on the other press, and it's also highly rated.